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Mississippi Chicken is the buttery, tangy, fall-apart dinner that tastes like you fussed all day, when really you just dumped six things in the slow cooker. I made a batch last Tuesday when the after-school schedule was chaos, and Maddie and Lizzie cleaned their plates before I even sat down. If you love a hands-off crockpot meal, you will also love our Mississippi steak bites.
Cut into tender, saucy bites, this is the easiest dump-and-go dinner you will make all week.
Mississippi Chicken Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 3 hours
- ⏳ Total Time: 3 hours 10 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 302kcal
- 🌶️ Flavor Profile: Savory, buttery, and tangy with a gentle pepperoncini kick
- ✋ Difficulty: Easy, a true dump-and-go slow cooker dinner, just like our Mississippi steak bites
Quick Answer
Place bite-sized chicken pieces in a slow cooker, then pour in chicken stock and sprinkle on a packet of au jus gravy mix and a packet of ranch seasoning. Add sliced butter and a few pepperoncini peppers on top, cover, and cook on low for 2 to 3 hours. Stir to break the chicken into tender bites and serve with the buttery gravy spooned over the top.
Jump to:
Why This Recipe Works
Click to see the technique science
- Two seasoning packets do all the work. Ranch and au jus mix bring a deep, savory, tangy flavor with zero measuring of individual spices.
- Butter makes the gravy. As the butter melts into the chicken stock and seasonings, it creates that signature rich, glossy Mississippi gravy.
- Pepperoncini add brightness. The peppers bring a mild tang and a little kick that cuts through the richness so it never feels heavy.
- Bite-sized cooks faster. Cutting the chicken into pieces means dinner is done in 2 to 3 hours instead of all day.
- It is foolproof. There is no browning or searing. You layer everything in the slow cooker and walk away.
Why You’ll Love This Recipe
- It is a true six-ingredient, dump-and-go dinner with no chopping or browning required.
- The buttery ranch and au jus gravy is incredible spooned over mashed potatoes, rice, or egg noodles.
- It reheats beautifully, so it is perfect for meal prep and busy weeknights.
Key Ingredients
Here is what makes this Mississippi chicken so flavorful. See the recipe card below for exact amounts.
- Chicken: Boneless skinless chicken breasts cut into bite-sized pieces cook quickly and soak up all the gravy. Thighs work too for extra richness.
- Au jus gravy mix: This packet brings deep, beefy, savory flavor that gives Mississippi chicken its signature taste.
- Ranch seasoning mix: A packet of dried ranch adds a tangy, herby backbone with no extra effort.
- Butter: A full stick melts down to create the rich, glossy gravy. Do not skip it.
- Pepperoncini: These mild peppers add a bright, tangy pop that balances the buttery richness.
See recipe card for exact quantities.
Variations and Substitutions
This Mississippi chicken is easy to adjust to your taste. Here are a few simple swaps.
- Use thighs: Boneless skinless chicken thighs make it even more tender and forgiving.
- Make it spicier: Add a splash of the pepperoncini brine or a few extra peppers.
- Lower sodium: Use low-sodium au jus and ranch mixes and unsalted stock.
- Whole chicken breasts: Leave them whole and shred at the end for classic Mississippi chicken sandwiches.
- Serve it over rice or alongside our savory mashed sweet potatoes for a cozy plate.
How to Make Mississippi Chicken
- Add the chicken. Place the bite-sized chicken pieces in the bottom of a slow cooker.
- Pour in the stock. Add the chicken stock evenly over the chicken.
- Add the au jus mix. Sprinkle the au jus gravy packet evenly over the top.
- Add the ranch. Sprinkle the dried ranch seasoning evenly over the chicken.
- Add the butter. Lay the slices of butter across the top of the seasoned chicken.
- Top and cook. Add the pepperoncini, cover, and cook on low 2 to 3 hours. Stir to separate into bites and serve with the gravy.
Recipe Tips & Tricks
- Do not overcook. Bite-sized chicken can dry out past 3 hours on low, so check it early.
- Use the cooking liquid as gravy. Stir it together at the end. For a thicker gravy, whisk in a cornstarch slurry.
- Cut uniform pieces so the chicken cooks evenly.
- Taste before adding salt. The packets and stock are already salty.
- More peppers, more tang. Add extra pepperoncini or a splash of brine for a bolder bite.
- Great for meal prep. It keeps and reheats beautifully for lunches all week.
Serving Ideas and Suggestions
This Mississippi chicken is made to be spooned over something that catches all that buttery gravy. Pile it over mashed potatoes, white rice, or egg noodles for the ultimate cozy dinner.
For a heartier spread, serve it with a simple side like our savory mashed sweet potatoes or roasted veggies. It is also delicious shredded and piled onto toasted buns for Mississippi chicken sandwiches.
Leftovers keep in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of the gravy to keep everything juicy.
Mississippi Chicken FAQs
Mississippi chicken is a slow cooker dish made with chicken, a packet of ranch seasoning, a packet of au jus gravy mix, butter, and pepperoncini peppers. It is the chicken version of the famous Mississippi pot roast, with the same buttery, tangy, savory gravy.
Bite-sized chicken cooks in about 2 to 3 hours on low or 1 to 2 hours on high. Whole chicken breasts take a bit longer, around 4 to 5 hours on low, until they shred easily.
Yes. Use low-sodium au jus and ranch packets and unsalted chicken stock. You can also rinse the pepperoncini before adding them.
The pepperoncini are classic and add the signature tang, but you can use fewer for a milder dish or swap in banana peppers. Leaving them out entirely will change the flavor the most.
For food safety and the best texture, thaw the chicken first. Frozen chicken releases extra water and can make the gravy thin.
Stir in a slurry of one tablespoon cornstarch mixed with one tablespoon cold water during the last 20 minutes of cooking, or remove the chicken and simmer the liquid on the stove until thickened.
Hungry for more? Try our slow cooker Mississippi cube steak next.
For more easy chicken, try our Instant Pot sweet and sour chicken.
Mississippi Chicken
Equipment
Ingredients
- 3 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 cup unsalted chicken stock
- 1 packet au jus gravy mix
- 1 packet dried ranch seasoning mix
- 8 tablespoons unsalted butter cut into tablespoons
- 6 pepperoncini peppers
Instructions
- Place the cut up chicken into the bottom of an 8-quart slow cooker.3 pounds boneless skinless chicken breasts
- Pour in the chicken stock.1/2 cup unsalted chicken stock
- Sprinkle the au jus gravy mix evenly over the chicken.1 packet au jus gravy mix
- Sprinkle the ranch seasoning evenly over the chicken.1 packet dried ranch seasoning mix
- Add the slices of butter.8 tablespoons unsalted butter
- Top with the peppers.6 pepperoncini peppers
- Cover the slow cooker and let the chicken cook on low 2-3 hours or high 1-2 hours. Stir, so the pieces of chicken separate. Serve immediately with the cooking liquid as gravy.
Notes
- Cut Chicken Evenly: Ensure the chicken pieces are bite-sized so they cook evenly.
- Layer Properly: Arrange the chicken in an even layer in the slow cooker for consistent cooking.
- Don’t Skip the Butter: The butter adds a rich flavor that enhances the dish.
- Check Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Stir Occasionally: Gently stir the chicken halfway through cooking to prevent sticking.
- Serve Hot: For the best taste, serve the chicken bites hot with the cooking liquid as gravy.
Nutrition
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